This is a play on the classic fondant pudding – soft and melting inside – combined with Italian meringue. Sometimes I embed nuggets of chocolate salted caramel into the chocolate filling before baking. With or without them it is a serious hit of rich sweetness: you have been warned!

Legendary French chef Pierre Koffmann waxes lyrical about his idyllic childhood in Gascony. In this exclusive extract from his book ‘Memories of Gascony’ he recalls the place of duck and goose on the family menu and how his beloved grandmother prepared her own confit.

This classic dessert carries the name of the two famous Tatin sisters who invented the recipe. Everybody loves it, I think, because of the smell of warm apple mixed with caramel, and the delicious crunchiness of the light pastry.

Thanks to the lemon syrup, this cake keeps moist for several days and is the ideal cake to take to the country on a picnic. Makes 2 cakes Preparation time: 15 minutes Cooking time: 40 minutes For the batter…

Once mastered, this beautifully light dessert with intense raspberry flavour will be in your repertoire of special dinners for years to come. You might even feel like investing in individual copper pots that are the perfect size for soufflés,…

Everybody deserves a little sweet self indulgence once in a while, and what better way to round off a meal than with a delicious French dessert? This is a simple microwave version of the classic French dessert, also…

Eleanor Fullalove went to meet French chef and baker Richard Bertinet to find out what influence France has had on his career, and why a dressed crab is a lazy crab…. Having experienced both France and England’s attitude…

Wickedly indulgent and loved by anyone with a sweet tooth, this is my variation on simple pancakes with butter fried apples, pears and caster sugar. This is delicious served with a scoop of vanilla ice cream. PREPARATION: 15…

Want to cook like a Michelin-starred genius of cuisine? Now you can, with these fabulous yet eminently do-able recipes from some of the country’s most esteemed chefs. As the French say, “bon courage et bon appétit!” Wild duck with girolle…

Food editor, author and TV presenter Allyson Gofton and her family left their New Zealand home and lived for 18 months in a tiny village in the Hautes-Pyrénées. Here’s one of her favourite recipes. Serves: 8 BREAD-MAKER GÂTEAU DES…

When I lived in Paris, canelés were a little treat that I bought regularly at my local pâtisserie. I always enjoyed them with coffee, and I knew they came from Bordeaux but otherwise had not given them much thought.…

This desert is famous in Menton on the French Riviera, which is also known as ‘The City of Lemons’. Every year the colourful seaside town hosts a Lemon Festival with carnivals and exhibitions dedicated to the fruit, and it’s where…

The tarte Tatin as such was first served in Paris at Maxim’s in Paris, as an homage to its creators, the famous Tatin sisters in the late 19th century, and has been a firm favourite at the French table ever since. Here’s the classic, tried and tested recipe.

Not only did the French introduce the rest of the world to Champagne (and, it follows, Marc de Champagne) but a little bit of research reveals that the chocolate truffle was, in fact, a French invention too.

April in southern France is a gastronomic feast. The markets overflow with the luscious new vegetables and fruits of spring. Foremost amongst these are strawberries, the perfect ending to any spring dinner party.

In spite of its diminutive size, the macaron has become one of the most famous pieces of French pâtisserie, and thanks to its never-ending reinvention, it remains the very height of fashion. We pick our favourite colours and flavours…

First popularised by the Roux brothers in the 1960s, this refreshing dessert is now considered a delicious French classic. We looks at the different versions available around France and put three shop-bought versions through their paces…

If you’re looking for a traditional Languedoc-Roussillon dessert to delight your dinner guests, then why not turn your hand to the surprisingly simple preparation of a Crème Catalane – a favourite from the French Catalonia area in the south of the region bordering Spain.

Popular at any time of year this crêpe recipe incorporates chestnuts – a Limousin speciality. The basic mixture is made separately so you can use your own imagination for the fillings, the possibilities are endless…..

Renowned Breton baker Richard Bertinet is back with a stunning new guide to simple pastries and desserts that you can make at home. He talks exclusively to Florence Derrick about his inspiration and favourite recipes.

This French classic is so adored the world over that other nations even claim it as their own. Florence Derrick investigates, tasting more than her fair share of the delicious dessert on her way! But how do the supermarket crème brûlées compare?

I remember a meal I had at a Michelin restaurant in the center of France where, at the very end of the meal, they brought a small tray to the table filled with chocolates, tiny lemony madeleines, and miniature cookies.…

If you happen to be in the Quercy in late autumn, after the vendage but before the cold weather sets in, this is the recipe you will need. There are many, many versions of tarte aux noix, and this is a tried and regularly tested favourite…

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